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Meat quality from four genetic groups of bulls slaughtered at 14 months old

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Academic year: 2019

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Table 1. Composition of fatty acid of the experimental diet.
Table 3. Carcass characteristics of different genetic groups of  bulls slaughtered at 14 months old
Table 4. Chemical composition of Longissimus muscle of  different genetic groups of bulls slaughtered at 14 months old
Table 6. Fatty acids sum and ratio between the fatty acids of  Longissimus muscle of different genetic groups slaughtered at 14  months old

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